When it comes to plant-based meat options, one of our favorites is the humble mushroom. Not only are they rife with umami flavor, but depending on the variety you buy and the way you prepare them, mushrooms can easily stand-in for beef in all of its many forms — we’re talking steak, shreds, crumbles, and more. There’s a reason we’ve been calling portobello mushrooms the “Other Plant-Based Meat.”
Ready to experience the magic of the shroom? Check out 15 of our favorite “meaty” mushroom recipes below, courtesy of the Food Monster App!
These meaty mushrooms, drizzled with a balsamic reduction, sit atop a bed of cheesy, creamy homemade polenta. Pair Michaell Johnson‘s Portobello Mushroom Steaks With Cheesy Rosemary Polenta with some zesty roasted carrots or sweet potatoes, kale salad, and a glass of wine for a sweet and complete date night.
Source: Portobello Mushroom Steaks
Kathleen Henry‘s Portobello Mushroom Steaks will satisfy your cravings and fill you up. Sauteed with onions, balsamic vinegar, mirin, and herbs it’s a compassionate alternative to eating our furry friends!
Emilie Heck‘s Breaded Portobello Mushroom Steaks are the perfect main course for date nights or dinner parties. The dish is glamorous enough to impress your guests but easy enough that you don’t need to spend all day looking for exotic ingredients or toiling over an oven. That’s a win-win! Portobello mushroom caps are marinated in red wine, then coated in an herbed bread crumb crust that is crisp, delicious, and savory.
Oil-Free Portobello Pepper Steaks from The China Study Family Cookbook have all the flavors your family will love! Meaty Portobello mushrooms are cooked in a savory black pepper gravy with onions, bell peppers, and tomatoes until tender and delicious. This pairs perfectly with brown rice or dairy-free mashed potatoes.
Portobello Burger With Caramelized Onions and Tempeh Bacon by Melina Kutelas is bursting with flavor! It has a creamy radicchio slaw made with homemade avocado mayonnaise, savory Portobello mushroom, smoky tempeh bacon, AND caramelized onion. A little messy, but undeniably worth it!
Shanna Laychuk‘s Portobello and Peanut Banh Mi Sandwiches are pure perfection. They’re stuffed with tender marinated Portobello mushroom strips, crisp vegetables and crunchy peanuts on a soft baguette smeared with vegan mayonnaise and Sriracha. There’s also a burst of flavor from fresh herbs, heat, and creaminess. These flavor-balanced sandwiches are perfect for packing for lunch.
Gabrielle St. Claire‘s Portobello Burger With Caramelized Onions and Pear is all that and a bag of chips because it offers multiple textures and flavors of sweet, savory, smoky, and salty … all the good stuff. While fruit may not be the first thing we think of when it comes to burger toppings, the grilled pears combined with the caramelized onions adds an autumnal touch that can’t be beaten. This burger is sure to leave you longing for another bite!
Meredith Youngson‘s BBQ Brown Rice and Portobello Burgers will come through for you on a hot spring day when the burger craving hits. Rich, meaty, and mushroom-y with a hit of smoky BBQ sauce to make them fresh-off-the-grill satisfying. The ingredient list is minimal, yes, but the flavor is maximum greatness. Spoon them with some caramelized onions, a dollop of vegan mayo, and extra BBQ sauce. Definitely, definitely put them between two buns and eat them in the blazing sun with a generous side of baked french fries.
Source: Mushroom Stroganoff
Molly Patrick‘s Mushroom Stroganoff is a classic comfort food dish that pairs perfectly with a cracking fire and snow falling outside your window. After you’ve made it once, you will quickly add it to your weekly dinner rotations until tank top season, at which point, you only might give it a rest.
Source: Mushroom Bourguignon
Bourguignon — a traditional French stew made with braised beef and wine — is really easy to make vegan. Swap out the bacon, beef and beef stock for mushrooms, spices, and vegan broth: voila, you’ll have Amy Height‘s Mushroom Bourguignon.
Source: Hot and Hearty Mushroom Curry
This Savory Walnut and Mushroom Bolognese by Lisa Andersson and Erik Huss is a quick, easy dish that cooks in just 30 minutes. Mushrooms stand for the richness and are backed by the flavor of toasted walnut, which brings a familiar texture to this classic dish. Serve over a bed of your favorite spaghetti with a generous amount of vegan Parmesan.
Source: Asian Mushroom Wellington
This Asian Mushroom Wellington by Annabelle Randles is perfect if you are entertaining. Chestnut mushrooms are fragranced with Chinese five-spice and serve in warm, flaky, buttery plaited puff pastry. You can even make the filling a day ahead of time for some stress-free dinner prep.
This Lion’s Mane Mushroom ‘Liver’ and Onions by Wicked Healthy is amazing! They are pressed and grilled before being slow roasted and drizzled with decidedly sticky and savory glazed onions and served atop a bed of fluffy whipped potatoes. This meal does take a bit of time and effort – but it’s totally worth it.
We love these King Oyster Skewers With Spicy Peanut-Ginger Sauce by Wicked Healthy. King Oyster mushrooms are one of our favorite shrooms for their versatility and meaty texture. Slice ’em and you’ve got plant-based scallops. Bread and fry these beauties for a beautiful appetizer. Slice them the other way, and you’ve got something to thread onto a skewer for a perfect, plant-based shroom dish!
We also highly recommend downloading our Food Monster App, which is available for iPhone, and can also be found on Instagram and Facebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!
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